Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on February 14, 2023, 03:41 PM
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Got most of what I needed yesterday locally, but went to another place today for a couple of things I forgot. Last time I went here was before the lockdowns. Looking at my receipt when I got back thought not too bad price-wise, but should have spotted the Laziza packets earlier; that can't be right, surely? Maybe it is. Never mind, The veg (last item) is two bunches of fresh methi, looking forward to cooking it. Oh yes.
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The knife set is from Amazon and has a 10 year guarantee. What they did not tell me was that the guarantee only applies to NZ and AUS. Must say, very sharp knives. I will need to be careful.
Rob
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I haven't ever seen that Laziza packet over here. Is it any good?
The Wiltshire Stay Sharp knives have been around over here for decades. I remember the first one we had in the 1970s. They were first released in 1969 and there would have been very few household kitchens that didnt have at least one. They do stay very sharp but due to repeated sharpening every time they are put into, and removed from the scabbard, they reduce in blade width very gradually over time. This eventually causes it to no longer make contact with the sharpening mechanism. That set would have cost Au $56 (rrp) today but could probably get it cheaper on special. If you keep them away from the scabbard and only use it occasionally, you'll get more than 10 years out of them. There are some of the originals still around after 50 years.
That said, the riveted on handle will be the downfall. Prior to 2020 they always had high density moulded black plastic (nylon?) handles that never let go.
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My missis has a knife from Pampered Chef with a sharpener built into the sheath. Top of the image. Must be 30 years old and still very sharp. My old Sabatier at the very bottom was my first purchase and is also 30 years and still my go-to. I picked up the larger knife and the cleaver on a whim when I found a Sabatier factory outlet. I thought I’d like the cleaver more, for smashing up garlic but it’s very thick and not as ‘slicy’ as the knives.
(https://www.curry-recipes.co.uk/imagehost/pics/1f2a5b7d2c833a2ddda3b6d6c4109796.jpeg) (https://www.curry-recipes.co.uk/imagehost/#1f2a5b7d2c833a2ddda3b6d6c4109796.jpeg)
Robbo
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Thanks both for tips on the knives. These will be the best I've had. Usually pick up the cheapest supermarket efforts that don't last long. The set cost £16.30 on Amazon, so overall happy with yesterday's shop. Did a quick search online for Laziza Lahori Chargha. Best price was £1.99 and expect there would be postage on top. Looks to be out of stock at a lot of places.
Yes, I think it makes a good starter livo. Found this old post:
www.curry-recipes.co.uk/curry/index.php?topic=12833.msg104711#msg104711
Read more recently somewhere that Chargha seasoning should really include Chaat Masala. The isn't any in the Laziza packet version. I might try a sprinkle on top to finish instead of what I used to use when making it again.
Must mention the Sofra garlic mayo bought yesterday. Recommend avoiding this product at all costs. "Special Taste" printed on the front of the bottle. It's special alright. Unimaginably bad. Runny rank stuff. Looking at what's in it was trying to work out how they arrived at 14.6 g fat per 100 g, when sunflower oil is first on the list of ingredients. Misread it. "Water, sunflower oil". I have in the past bought various other Sofra things and they are not great. Think the only one I would buy again is their Mango Sauce Amba (another condiment). It is quite nice. Just had a look at the main ingredient for this and it's crushed apple. Then crushed mango. Hmm.
For my next garlic mayo I am going to buy a jar of Hellman's full-fat and stick some garlic power in it.
Rob
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I'd never heard of Chargha until yesterday and as chance would have it, I'd just bought a few pepper and salt crown roasts. I skinned one and made up the spice marinade from scratch, steamed it, rested it and then deep fried. I'm a believer. I just followed the instruction on the recipe I used and sprinkled with chaat masala to serve after frying.
I'll be in little India in 3 weeks so I'll have a search for the Laziza pack.
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I'd never heard of Chargha until yesterday and as chance would have it, I'd just bought a few pepper and salt crown roasts. I skinned one and made up the spice marinade from scratch, steamed it, rested it and then deep fried. I'm a believer. I just followed the instruction on the recipe I used and sprinkled with chaat masala to serve after frying.
I'll be in little India in 3 weeks so I'll have a search for the Laziza pack.
Nice one livo! From scratch expect it was at least as good as the packet, and probably a whole lot better. Plan to try it out in a pressure cooked. I've got this steamer basket gadget. It's amazing. It changes size to match your pan. Opens like a steel flower. I think the tech must have been adapted from the weaponry special effects department for the Predator movies.
(https://www.curry-recipes.co.uk/imagehost/pics/9d8e17e68479f3c8c26b0df73c056547.jpg) (https://www.curry-recipes.co.uk/imagehost/#9d8e17e68479f3c8c26b0df73c056547.jpg)
Been using it to make Rusholme Tandoori Chicken. Very close now. The green plastic handle thing in the middle is turning deep red due to the shed load of food colouring involved. There are some interesting youtube videos of chefs making TC in a pressure cooker.
Rob
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I have one of those veggie steamers but mine has a little metal post with a ring for lifting. This can be removed by undoing the screw that holds it on. I'll be using it this evening for a properly marinated whole skinned bird this time. The marination for the crown roast was a bit brief as I did in a hurry.
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Disappointing after my previous crown roast piece. This was a whole organic bird about size 14. Steamed for 35 minutes and then rested for about 20, I only fried it for about 5 minutes each side. Dry dry dry and virtually no flavour.
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Er, "size 14" — what might that be as a weight in lb or kg ?
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1.4 kg
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Recently found myself on Coventry Road in Birmingham, which hereabouts is affectionally known as Bangla Town. A good time to pick up some old favourites, for dips and stuff. My go-to supermarket here has gone, but plenty more to choose from.
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Didn't go mad. Pickles. A couple of jars of Mr. Naga, Pran Naga and Nicobena Satkara Hot. Also got best part of 1 kg cassia. What shall I do with all this cassia?
Rob :smile:
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I consider myself lucky to have several reliable stores for curry making supplies, including the restaurant supply store.
I don't know about back in the UK, but I often find the same spices in the "ethnic food aisle" or "ethnic food store" for significantly less money than in the regular grocery store. Even found the same spice in the spice shelf and the ethnic section of the same store, but the ethnic one is noticeably cheaper.
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Trialling these out. So far made some lamb chops and a curry with the Mumtaz basaar. The chops are mighty fine. Having some of the curry this evening. Not a particularly hot mix, which is not a bad thing. Guess this fits with the restaurant branding. Looking forward to trying the other one. Interestingly, both of these include mustard oil. Had similar many years ago from a local Pakistani store. They had quite a selection. Not now, they just sell the King of Spice basaar; a dry variety. Since then I have seen the "oily" basaars described as having a texture like "damp sand". I like this.
So, it's (still) Mick's MKI balti taking centre stage for me, but the occasional karahi will be nice too. And lots of lamb chops. Lots.
Rob
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Had a new smart meter fitted a couple of weeks back and had to clear out under the stairs for access. Found this dish warmer in there still in its box. It looked pretty naff; rubber wood, or something. So I painted it (Cuprinol Urban Slate). Now has a more contemporary appearance, which contrasts nicely with the oiled slate trivet. I have a couple of small old black iron dishes too, so these should complete the look. I think this colour is still in fashion as the exterior of several pubs hereabouts are resplendent in it. BBQ season soon and looking forward to keeping the tikka/chops starters warm whilst arranging the main and paratha, etc. Everything together on the table. Proper. I must polish the 18/8 stainless cutlery. Roll on the Summer! I need to get out more.
Rob
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[...]I think this colour is still in fashion as the exterior of several pubs hereabouts are resplendent in it.
There was also one (possibly this one (https://media-cdn.tripadvisor.com/media/photo-o/08/db/dd/ca/the-goudhurst-inn.jpg)) a few miles from my home in Chainhurst (Kent) when I last lived there (2017) — it was generally described as being "battleship grey", and I (and everyone else I knew) loathed it ...
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[...]I think this colour is still in fashion as the exterior of several pubs hereabouts are resplendent in it.
There was also one (possibly this one (https://media-cdn.tripadvisor.com/media/photo-o/08/db/dd/ca/the-goudhurst-inn.jpg)) a few miles from my home in Chainhurst (Kent) when I last lived there (2017) — it was generally described as being "battleship grey", and I (and everyone else I knew) loathed it ...
Phil. BS grey (and "undercoat") descriptions here too. Will stick with it though. It does need something mind, especially if the presentation involves one of Mick's balti dishes. I may be able to stencil in a butterfly motif on the handle, in jet black, or perhaps silver. Leave it with me :)
Rob
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Ramadan week at Lidl from tomorrow. Various things, but doing some packs of spices at 2 for £1.50 (99p each).
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Restocked with the lovely Botti paste. Seems even more difficult to get these days and some of the prices online are silly. "Free" postage indeed. Still, had to have some and it was the last one in stock. Wasn't entirely sure the Tandoori paste (even more expensive) was a good idea. Recall when I used last it was OK, but not really what I was looking for BIR Tandoori wise. However, just been looking at the ingredients list for both jars. The spices are identical. Seems only the proportion of roasted cumin differs; more in the Botti paste. Expect there is more paprika extract (for colour) in the Tandoori paste. This is good news (for me). I will be able to use the Tandoori paste for making tikka. Riya's packet Masala for Tandoori dishes. Sorted!
Rob
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I like the Laziza products usually, but just the other day I decided to use a packet mix from my pantry. It was terrible. Quorma. After following the instruction on the box the dish was awful to the point of going in the bin. A quick look at the ingredients list told the story. Number 1 Salt, number 2 chilli. Nothing else had any input. It was salt chicken with way too much chilli. Terrible stuff and I had bought 2 boxes, so 4 packets.
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Got myself a nice cast iron Lodge pan. Plan to use it mainly for finishing off home-made kebabs.
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Mr Naga Gold. New extra hot version with the naga content upped to 95 %. Not tried it yet.
(https://www.curry-recipes.co.uk/imagehost/pics/383dd7aabf365d8a8c6842283ec70e36.jpg) (https://www.curry-recipes.co.uk/imagehost/#383dd7aabf365d8a8c6842283ec70e36.jpg)
Rob
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I like the Laziza products usually, but just the other day I decided to use a packet mix from my pantry. It was terrible. Quorma. After following the instruction on the box the dish was awful to the point of going in the bin. A quick look at the ingredients list told the story. Number 1 Salt, number 2 chilli. Nothing else had any input. It was salt chicken with way too much chilli. Terrible stuff and I had bought 2 boxes, so 4 packets.
Not good. I hope you only made one of your scaled-down portions livo.
Rob
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It was only half quantity, but still a waste as it was inedible. I like salt but this was awful.
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More stuff. Saw these dinky bowls online and thought, perfect. Not cheap but feel good quality. A good fit on my pan warmer so stocked up on tea lights. Decided Phil was right on the battleship grey colour, so I have now changed to Black Ash. Looks the business I can tell you. Still contemporary styling and will match my occasional burned-beyond-recognition kebab offerings. The jar (on top of the candles) is just an empty Laziza one, to put things in. The red top sets it off nicely. Very BIR.
Rob
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Pickles. Not exactly easy to source this brand it seems. Got these little sachets though to test the range. If I find one I really like the plan is to get a big jar, at some point.
First bag of bought rice for me in a long time. Most brands are doing an extra-long variety these days and thought to try some, after a positive experience from a local TA. Interesting stuff. The grains themselves don't look any bigger to me than standard. However, it tells you on the side of the bag that once cooked the grains expand to 2.5 x their length (for the perfect presentation). Is this just down to the variety being able to absorb more water then? This would fit in with TAs using it, as it would, I suppose, be more economical.
Good stuff though. Here is some with an MDB MKI Balti chicken dhansak. Awesome curry. Need to work on my dall pre-cook, I may have used the wrong one. It's a keeper though. 1/2 tsp sugar and Del Monte pineapple rings cut into chunks. Fresh unwaxed lemon juice and a fair bit of zest. Saxa black pepper to boost heat in a controlled fashion. Freshly ground black pepper/cumin to finish.
(https://www.curry-recipes.co.uk/imagehost/pics/a1dd2ca0e1a88b71366fb4587c04ff1d.jpg) (https://www.curry-recipes.co.uk/imagehost/#a1dd2ca0e1a88b71366fb4587c04ff1d.jpg)
Rob
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I now only buy aged basmati. I get it in a 20 lb (9kg) sack and just refill a small container for easy access. It’s a more yellowish color and the grains are extra long too. So much better than the tilda stuff I used to buy. And buying in bulk is still cost effective.
Robbo
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Love those serving dishes Rob. Pickles in a sachet !!! Dhansak looks good. May have to renew my acquaintance with that. I always use Colin Grigson's dhal recipe. Simplicity itself but superb tasting. Will see what rie varieties are available at my restaurant wholesalers once
i get to the bottom of my 20k bag :clown2:
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Love those serving dishes Rob. Pickles in a sachet !!! Dhansak looks good. May have to renew my acquaintance with that. I always use Colin Grigson's dhal recipe. Simplicity itself but superb tasting. Will see what rie varieties are available at my restaurant wholesalers once
i get to the bottom of my 20k bag :clown2:
Will have a look at the CG recipe Dave. Thanks.
Rob
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Popped over to Stratford Road (Birmingham) yesterday mainly to get some decent Kashmiri chilli powder. I bought the bags of Khakhra because they were cheap. Must look up what they actually are. Ready cooked and vacuum packed in foil. Also include a little sachet of powdered masala, which is a good omen. I am doing well for sachets lately.
Rob
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More stuff.
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Plan to explore a few aesthetic tips (video link below) on Kashmiri chilli colour. Whole deseeded chillies with powder and turmeric, in relation to the balti oil. Actually, the vindaloo paste itself might be nice with a fruity super-hot; BIR approach, flocked. Old habits die hard. I still crave a scorcher now and then.
www.youtube.com/watch?v=2VEZ6gT38Kg&ab_channel=SharMissCooking
Rob
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Latest provisions.
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Calnort stock cubes for lamb pre-cooks. Chilli sauce for Akbars's hot & spicy masala chips. KO Spice black pepper, for lots of things (Farmfoods, 79 p each).
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Butt karahi pan.
Rob
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Nice pan Rob :kiss:
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Yes. It's a whopper Dave. I now also have one of the paddle/spoons popular for making karahi dishes. Just need a large serving basket to complete the set. All the gear and no idea! Hoping the pan will fit on my BBQ. 30 degrees forecast next week, so may be able to fire it up. Get a feel for the Butt karahi, without trashing my kitchen, or setting the house ablaze.
Rob :)
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More stuff. Life's luxuries.
These will go nicely with poppadoms, paneer starters and Kashmiri lamb chops
(https://i.ibb.co/ZHkLcWn/DSC-0177.jpg) (https://ibb.co/RhVvQzx)
Rob
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And with sausages
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Rob
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Recent supplies.
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1.5 L fryer (Amazon) for chicken, paneer and gobi (65).
2.8 kg mango chutney. Got this from Rogers (Wholesale Foods) in Bilston (nr. Wolverhampton). It's a warehouse that specialises in close to (or past) use-by date foods. It's well past but for £2.00 thought to give it a go. It looks like the BIR runny stuff.
I seemed to have recently acquired a taste for spicy noodles and Rogers obliged once more (in date). A couple of weeks ago I chanced on a Bombay Bad Boy pot noodle, on yellow sticker from a local shop. Haven't had one for a long time (decades). What struck me though was the little sachet of hot sauce they come with. It's amazing! Quite fiery but super smooth. Identical to the hot chilli sauce I remember from Abdul's of Manchester. Anyway, checked and It's basically just cayenne pepper, vinegar salt and "spices". Bought some cayenne pepper and made it myself (with ground cumin and a little coriander). Proper hot sauce. Coincidentally, my hand-written recipe for the Abdul's shami kebab has finally turned up, so, it's back on the menu. The sauce with the Inferno noodles is good, but loads of soy in it, so not suitable. I will get though the noodles in next to no time though :)
1 kg yellow mustard powder. For Misty's Shababs Balti.
New blow torch. My last one packed up. This one is much neater and fills from the bottom.
5 kg Daawat.
Rob
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Starting to stock up on the Shan seasonings. Get them from a local Nisa type shop. The Fried Fish ones were on clearance. 20 p.There is a simple batter/deep fry recipe, so will go with this. Have some nice hake and cod fillets in the freezer, also on yellow sticker. None of that pangash (basa, vietnamese river cobbler) stuff for me thank you very much.
First photo having realised my tablet gadget actually has a camera on it. Not a very good picture though is it?
Rob
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Don't completely disregard Vietnamese imported basa. We have it over here as well and I can assure you it can be used to make excellent tod mun pla. When it goes on reduced sale I can usually pick it up for $6 to $8 / kg (£3 to £4) and I usually buy all there is, being up to 3 kg. My wife also boils it up as the dogs love it.
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Not convinced livo. Last time I looked Vietnamese pangasius was on the US FDA "Avoid" list. I have tried it many years ago. Think It's still used a lot by Bangladeshi TAs for their Masala fish. It's cheap here too. Apparently what we get is contaminant free. What I find really off-putting is the way it's marketed. I don't think people realise it's not a sea fish. Asda, for example, sell it "fresh" alongside fillets of cod, haddock, etc. Similarly in their frozen range, where the packets labeled as white fish are actually basa. At one time the cheap white fish was usually Alaskan pollock.
I wonder when the name basa was introduced. Perhaps Vietnamese catfish, chips and mushy peas wouldn't have the same ring to it here.
Rob
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There were early baseless rumours about the farming of these fish consisting of a diet of human waste when it first hit the shops over here. I guess you could argue that any fish in a river might be exposed to these materials and dead animals etc. The same with fish and crustaceans from the oceans, particularly in proximity to deep water ocean sewage outlets.
The main issue in the USA, I believe, is that the local Catfish farmers don't want it labelled as catfish, even though it is. Hence the name Basa. It is generally recognised as a healthy food product. I'm not about to compare it to any of my preferred ocean fish species but I've eaten it and it's fine. As I said, it makes really good tod mun pla. I've prepared it for fish tacos and even had it fried in butter after salt seasoning.
I will have no issue with preparing it for my own consumption again.
I'd trust the USFDA about as much as I trust Philip Morris International or the American Heart Association.
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Agreed about the FDA here. They ban ‘proper’ haggis as it contains sheeps lungs but allow packagung of meat with carbon monoxide to keep it looking red. I think there are quite a number of things in food here that are banned elsewhere. Too old to worry now though but man would I love a real haggis this winter….
Robbo
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Oddly enough I have just today ordered a four-pound McSweeen's haggis from a butcher in Wadebridge (Cornwall).